Marinated Portobello Cashew Cheese Burgers

portobello cashew cheese
Sharing is caring!
Share on Facebook0Pin on Pinterest2Tweet about this on TwitterShare on Google+0Share on LinkedIn0

Do you like simplicity? Then you will love these mushroom burgers!

I don’t know about you, but I sometimes like to eat raw. And when I do, I want something that looks really good, the “I can’t wait to dig in” good. Well, these mushroom burgers are exactly like that! They have all I need, from mushrooms (I love mushrooms!) to cashew cheese (love, love, love!), and whatever else I have in hand for toppings! Tomato goes always with them, some kale or spinach as in this recipe, spring onions, cucumber for freshness… Choose whatever you want!

Here are some cool facts about Portobello mushrooms.
Portobello mushrooms are very low in fat and very low in calories. Besides being a great source of copper and selenium, they also have a balance of carbs and protein. One cup provides 10 percent of recommended daily intake of vitamin B6.

Not bad at all, right? Above all, they taste great!

Just one tip about cleaning the mushrooms: do not rinse them, since they will absorb a lot of water. Instead, clean the mushrooms with paper towel or a damp cloth.

So, go prepare yourself these delicious mushroom burgers and enjoy!

Portobello_mushroom_burgers

Ingredients

For marinated mushrooms:

4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos (or soy sauce)

 

For cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Salt and herbes de provence, to taste

 

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley

 

Directions

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing.

Make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours.

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. Let the left over cashew cheese sit in a quiet spot overnight then put in the fridge and eat within a week.

Source